Baby cabbage in soup(shang tang wa wa cai )

Baby cabbage in soup

Introduction:

"Soup is almost indispensable to the dining table of southerners. Especially in Guangdong, soup making has almost become one of the characteristics of Cantonese cuisine. However, family meals, three meals a day, and meals can not be Kwai spent a few hours to cook soup, so quick hand soup has become a common dish at the table. More common dishes are Kwai Chi pork soup, sauerkraut soup, pork liver and wolfberry soup. Today, I share with you a quick and simple soup. You can make a bowl of milk white soup with 2 yuan. Not only is the dish delicious, but the soup is also very sweet. This soup is especially suitable for the elderly, because the egg is rich in nutrition, and the baby Kwai is sweet and chewy after cooking. Of course, you can also use the soup noodles, porridge, etc., all of which are simple fast food, and are very suitable for breakfast or rush time friends.

Production steps:

Step 1: (1) prepare the material (Haimi forgot to take a picture), cut the baby cabbage on the opposite side, and then cut it small. It's better to cut the whole part with heart, don't break it off; shred the ham;

Step 2: (2) fry the garlic in the pan until it is slightly brown

Step 3: (3) fried eggs, this is the focus of milk white soup, eggs to fry a little bit dry, there is a strong egg flavor;

Step 4: (4) add water, sea rice, sauteed garlic, bring to a boil and continue to cook for 3 minutes;

Step 5: (5) add baby cabbage and shredded ham, cook over high heat for 2 minutes;

The sixth step: (6) put in the right amount of salt, chicken essence and pepper before the pot.

Materials required:

Baby food: 100g

Egg: 1

Ham: 1

Garlic: right amount

Haimi: right amount

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: (1) the thick white of soup comes from egg, the delicious comes from the combination of fried garlic and egg, and the fresh sweet comes from Haimi and baby cabbage. Therefore, the amount of pepper can be increased according to their own preferences; (2) pepper is indispensable, which can make the finishing point. With or without pepper, the taste of the soup is absolutely different. Of course, people who don't eat pepper can not add it, which is another kind of sweet; (3) make sure to boil the soup on high fire, especially when cooking egg soup. If the soup can't be white on low fire.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Shang Tang Wa Wa Cai